Pumpkin Butter Tarts Recipe - Gluten Free

1

Prepare pastry for a double crust pie. Recipe on site. Roll out between sheets of plastic wrap dusted with gluten free flour. Use a 3.5 inch cookie cutter to make rounds.

2

Use a spatula to lift rounds and place them in muffin pans. I used silicone because it is easer to push the tarts out after they have cooled.

3

Combine some brown sugar, corn syrup, maple syrup, shortening, vanilla, and salt in a small mixing bowl.

4

Stir until well mixed.

5

Stir in the pumpkin puree.

6

Stir in egg until well combined.

7

If using Craisins or cranberries in all or some of the tarts place a few in rounds before adding batter.

8

Scoop tart batter into pastry rounds and fill about 3/4 full.

9

Place muffin pans in a preheated 350F oven on a lower rack. Bake for 12 to 15 minutes or just until set.

10

Remove from oven and leave in pans to cool on wire rack.

11

When cooled completely carefully remove from muffin pans.

12

Serve.

13

Enjoy!